Hummus Recipe

Prepare chickpeas (if using cooked from dried)

If using dried chickpeas cooked at home: drain and reserve 2 cups cooked chickpeas. For extra-smooth hummus, remove skins by gently rubbing chickpeas between your fingers or between two towels and discard loose skins. If using canned chickpeas, drain and rinse well, then (optional) peel a few chickpeas for garnish.

Initial blending

In a food processor, combine the tahini and lemon juice. Process for 30 seconds to 1 minute until the mixture becomes lighter in color and slightly fluffy. This step helps emulsify the tahini so the hummus will be creamier.

Add garlic and seasonings

Add the peeled garlic cloves, ground cumin, and kosher salt to the tahini-lemon mixture. Process for 10–20 seconds to break down the garlic and distribute the seasonings.

Add chickpeas and olive oil

Add the drained chickpeas and 2 tablespoons of the extra-virgin olive oil to the food processor. Process for 1 minute. Stop, scrape down the sides and bottom with a rubber spatula, then process another 1 minute. The mixture will be thick and somewhat grainy at this stage.

Adjust texture

With the processor running on low, slowly add the cold water, 1 tablespoon at a time, until the hummus reaches your desired consistency (usually about 2–3 tablespoons). If it still seems too thick, add up to 1 additional tablespoon of water or olive oil and process until smooth and creamy. Taste and adjust seasoning—add more salt, lemon juice, or cumin as desired.

Final blend for extra-smooth hummus (optional)

For an ultra-smooth texture, continue processing for 2–3 minutes, pausing to scrape the bowl once, until very creamy. You may also pass the hummus through a fine-mesh sieve back into a bowl using the back of a spoon for an extra-refined finish (optional).

Serve and garnish

Spoon the hummus into a shallow serving bowl and use the back of the spoon to make a shallow well in the center. Drizzle the remaining 1 tablespoon extra-virgin olive oil over the top, sprinkle paprika, and scatter chopped fresh parsley. If desired, reserve a few whole chickpeas and place them on top for presentation. Serve with pita, vegetables, or crackers.

Storage

Store leftover hummus in an airtight container in the refrigerator for up to 4–5 days. Drizzle a little olive oil on top before sealing to help preserve surface moisture. Hummus can be frozen for up to 1 month; thaw in the refrigerator and stir before serving.